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    Cajun Chicken with Mardi Gras Salsa

    Cajun Chicken with Mardi Gras Salsa is a festive and flavorful chicken dinner recipe. Mardi Gras (or any night of the week!) ready!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   4 chicken breasts
        •   Cajun seasoning (I used Emeril's Essence)

    For the Mardi Gras Salsa:

        •   2 cups chopped pineapple
        •   1/4 cup chopped red onion
        •   1/2 jalapeno, seeded & minced
        •   2 Tablespoons chopped cilantro
        •   juice of a lime
        •   salt & pepper


    1. Combine ingredients for Mardi Gras Salsa in a large bowl. Stir together then set aside.
    2. Brush both sides of chicken breasts with extra virgin olive oil then season with Cajun seasoning. Saute in a large skillet over medium-high heat for 4-5 minutes a side, or until cooked through. Top with Mardi Gras Salsa then serve.

    * I served my chicken and salsa with spicy Sweet Potato Fries on the side. That’s just 1 small sweet potato cut into fry shapes, tossed with extra virgin olive oil and more Cajun seasoning, then roasted on a foil-lined baking sheet for 20 minutes @ 425. Spicy and sweet, they were the perfect accompaniment. A feast for the eyes, AND the tastebuds! (Optional)

    This great family recipe is thanks to Yummly at https://www.yummly.co/recipe/Cajun-Chicken-with-Mardi-Gras-Salsa-475067?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Simply_The_Breast?prm-v1

    Pan Roasted Huon Salmon, Yam, Watercress

    This recipe from Chef Josh Retzer from Stillwater takes comfort food to the next level. Warm flavours come together for a hearty pan roasted salmon dish that would be great for a dinner party or even a quiet night on the couch.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4


        •   1/2 cup Butter
        •   1/2 cup Flower
        •   300gm Watercress
        •   50ml Cream
        •   200ml Fish stock
        •   2 Shallots
        •   1 clove Garlic
        •   4 200gm Huon Salmon portions
        •   100gm Fine sugar
        •   70gm Salt
        •   160gm Yams
        •   2 White onions
        •   20 Brussel sprout leaves
        •   2 sprigs Sea blight
        •   12 Garlic flowers
        •   12 Salt bush leaves


    1. Watercress Sauce: Blanch the watercress in boiling water for 10 seconds, strain and transfer to ice water, meanwhile finely chop the shallots and garlic, add to a pot on medium heat with a splash of oil and sweat. Once translucent add the fish stock and simmer for 20 minutes.

      While the stock is simmering slowly melt the butter in a separate pot and slowly stir in the butter. Once fully incorporated whisk the mixture on a low-medium heat until it's a nice yellow colour, you want to constantly whisk this and for this recipe not to take it any further then this colour for the roux.

      Strain the stock then slowly whisk it into the roux, reduce heat to low and continue to heat. Strain and squeeze the water from the watercress, blitz in an upright blender till a smooth fine puree is achieved. Strain the puree and whisk into the Sauce, whisk in the cream and season, cook out for another eight minutes and strain sauce to finish.

    2. Pan Roasted Huon Salmon: Mix the sugar and salt in a bowl evenly distribute a good sprinkling of this all over each fish portion and let the portions sit out for 20 minutes. This quick little cure will draw out surface moisture and intensify the flavour of your fish.

      Once time is up rinse fish under cold water then pat dry. Place a non-stick pan over medium-high heat lubricate with oil and add the portions skin side down, hold each one down for 20 seconds with a spatula so they don’t tighten up, cook on skin till you have a nice crisp skin (about eight minutes depending on heat) finish by flipping portions onto flesh for 10 seconds then take out of pan and serve immediately.

    3. Yams and Onions: Preheat Oven to 220c, place the yams in a pot of cold well salted water and bring to the boil, cook till just tender enough to stick a knife through with ease. Strain and pat dry while hot and then place on a lined baking tray and douse with olive oil, season with sea salt and cracked black pepper. Bake until the skin is nice and golden brown. Peel the onions and halve them, place a pan over high heat and add the onions, cut side down, char well, by the time they char at this heat the onions should be ¾ cooked and have a soft and crunchy texture with a bitter and sweet flavour.

    4. To Plate: Place the salmon skin side up add the roasted yams, push out the onion rings (having two pieces per ring) and place two on each plate, Garnish the dish with the sprout leaves, sea blight leaves, garlic flowers and salt bush. Pour on the watercress sauce and serve.

    This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/pan-roasted-huon-salmon-yam-watercress/

      Mustard Pork Fillet with Apple Lentils & Herb Aioli

      An elegant dinner party dish which is inexpensive and easy to prepare

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 6


          •   1kg Pork loin fillet
          •   3 tbsp olive oil
          •   2 tbsp Dijon mustard
          •   small bunch tarragon, chopped
          •   350g Puy lentils
          •   1L vegetable stock
          •   zest and juice 1 lemon
          •   1 apple, cored and diced
          •   200g jar good-quality mayonnaise
          •   1 garlic clove, crushed
          •   green beans, to serve


      1. Heat oven to 200C/180C fan/gas 6. Rub the pork with a tbsp of oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan. Transfer the pork to a baking sheet, brush the outside with the mustard, then press on half of the tarragon and cook for 20 mins. Remove from the oven and cover with foil for 5 mins.
      2. Meanwhile, cook the lentils in the stock until just tender, about 12 mins, drain, then toss with the remaining olive oil, half the lemon juice and the apple.
      3. To make the aioli, mix the mayo, garlic, lemon zest and remaining juice and tarragon with some seasoning, then set aside. Slice the pork into thick slices and serve on a platter with the lentils, a bowl of aioli to dip into and some green beans.

      This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/1580649/mustard-pork-fillet-with-apple-lentils-and-herb-ai

      Chicken Taco Avocado Boats

      Chicken taco avocado boats are a quick and tasty healthy alternative for your party or appetizer table. It's all the flavor of tacos with all the healthy benefits of avocados!

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 15 minutes
          •    Yield: Serves 8


          •  4 chicken breasts cubed
      2 TBSP olive oil
      1/2 TBSP BHHY's taco seasoning
      1/2 TBSP lime juice
      4 Hass Avocados halved with pits taken out
      1 medium tomato diced
      1 medium yellow onion diced
      shredded cheese sour cream, and red pepper flakes for garnish


      1. In a large skillet over medium heat, heat the oil and then cook the chicken until golden brown and cooked thoroughly. The last 2 minutes of cooking the chicken, lower the temperature to medium-low and sprinkle the lime juice and taco seasoning on the chicken.
      2. While the chicken is cooking, scoop out about 1/2 of the flesh inside each avocado half using a spoon. (I use these "extras" for guacamole!)
      3. Once the chicken is finished cooking, place the chicken meat inside the avocado boat, quickly sprinkling with cheese to allow it to melt. Sprinkle with tomato, onion, and red pepper flakes, and dollop with sour cream. Enjoy it messy!

      This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Chicken-Taco-Avocado-Boats-1474647?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Chicken_Under_20

      Thai Red Duck with Sticky Pineapple Rice

      Marinate duck breasts with red curry paste and lime, then serve with coconut rice, peas and beansprouts for a healthy weeknight dinner.

      Prep Time

          •    Prep time: 20 minutes
          •    Cook time: 15 minutes
          •    Yield: Serves 2


          •   2 duck breasts, skin removed and discarded
          •   1 tbsp Thai red curry paste
          •   zest and juice 1 lime, plus extra wedges to serve
          •   140g jasmine rice
          •   125ml light coconut milk from a can
          •   140g frozen peas
          •   50g beansprouts


      1. Sit a duck breast between 2 sheets of cling film on a chopping board. Use a rolling pin to bash the duck until it is 0.5cm thick. Repeat with the other breast, then put them both in a dish. Mix the curry paste with the lime zest and juice, and rub all over the duck. Leave to marinate at room temperature for 20 mins.
      2. Meanwhile, tip the rice into a small saucepan with some salt. Pour over the coconut milk with 150ml water. Bring to a simmer, then cover the pan, turn the heat down low and cook for 5 more mins. Stir in the peas, then cover, turn the heat off and leave for another 10 mins. Check the rice - all the liquid should be absorbed and the rice cooked through. Boil the kettle, put the beansprouts and red onion in a colander and pour over a kettleful of boiling water. Stir the beansprouts and onion into the rice with the pineapple, chilli and coriander stalks, and some more salt if it needs it, and put the lid back on to keep warm.
      3. Heat a griddle pan and cook the duck for 1-2 mins each side or until cooked to your liking. Slice the duck, stir most of the coriander leaves through the rice with a fork to fluff up, and serve alongside the duck, scattered with the remaining coriander.

      This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/thai-red-duck-sticky-pineapple-rice